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Spicy Mince And Red Kidney Beans With Herbed Dombolo

Spicy Mince And Red Kidney Beans With Herbed Dombolo

This spicy mince dish made with paprika, kidney beans, and Robertsons Spice for Mince is sure to be a winter favourite. Serve with herbed dombolo to complete.

Preparation time


15 ml oil
1 onion, sliced
500 g lean beef mince
salt and freshly ground black pepper
10 ml Robertsons Spice for Mince
15 ml Robertsons Barbecue Spice
5 ml Robertsons paprika
5 ml Robertsons garlic flakes
80 ml fruit chutney
30 ml Worcestershire sauce
1 tin chopped tomato
1 tin red kidney beans, rinsed and drained
250 ml cake flour
5 ml baking powder
5 ml Robertsons paprika
1 ml salt
125 ml amasi
50 ml chopped parsley or chives or mixture of the two
Minted Yoghurt
200 ml full-cream yoghurt
30 ml chopped fresh mint
15 ml lemon juice

Preparation method

Heat the oil in a saucepan on medium heat, add the onion and cook until the onion is soft.
Turn up the heat, add the mince and stir, breaking it up as you stir. Season with salt and pepper and add the Robertsons Spice for Mince, Robertsons Barbecue Spice and Robertsons Paprika.
Add the Robertsons Garlic Flakes, chutney, Worcestershire sauce, chopped tomato and the beans. Simmer for 5 minutes on low heat with the lid on.
To make the dombolo, sift together the flour, baking powder, Robertsons Paprika and the salt. Add the herbs to the amasi and stir through the dry ingredients – use a knife – to form a soft dough. Transfer the dough to a floured work surface and shape dough into a thick sausage, cut out 2cm thick rounds. Pinch each round in half to create two dumplings and place all the dumplings on top of the spicy mince.
Place lid on the saucepan and simmer for 15-20 minutes until the dumplings are cooked and puffed up.
For the minted yoghurt, combine all the ingredients together.
Serve with the minted yoghurt.

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